Skillet Beef Short Rib Pot Roast

412 cookbooks

Pot roast made with tender braised beef short ribs all in the cast iron skillet.

Vodka & Biscuits

Serves 6

14 Ingredients

7 Beef Short Ribs

2 Onion

2 cup Carrot

8 oz Baby Potato

3 clove Garlic

2 Tbsp Tomato Paste

3 cup Organic Beef Stock

3 sprig Fresh Thyme

2 Bay Leaf

8 oz Button Mushroom

to taste Kosher Salt

to taste Ground Black Pepper

to taste Light Olive Oil

to taste Salt and Pepper

14 Steps

Steps 1

Preheat oven to 325 degrees F (160 degrees C).

Steps 2

Peel and mince the garlic.

Steps 3

Peel and cut the onion into medium dice.

Steps 4

Peel and cut the carrot into medium dice.

Steps 5

Wash and cut the baby potatoes into halves.

Steps 6

Wash and cut the baby mushrooms into halves.

Steps 7

Season the Beef Short Ribs heavily on all sides with Kosher Salt and Ground Black Pepper.

Steps 8

Combine the Onion, Garlic, Carrot, and Baby Potato in a large bowl and season with Salt and Pepper. Set aside until needed.

Steps 9

Heat Light Olive Oil in the skillet over medium-high heat. Sear the short ribs on all sides until a nice brown color forms, about 8-10 minutes.

Steps 10

Add the vegetables and toss to combine in the pan-juices. Add the Tomato Paste and cook while distributing the paste. Allow to cook for 1-2 minutes.

Steps 11

Add Organic Beef Stock until the vegetables and short ribs are just about, but not fully, submerged. Add the Fresh Thyme and Bay Leaf. Bring to a boil and boil for 2 minutes.

Steps 12

Carefully cover the skillet with foil and transfer to the oven. Cook for 2 1/2 hours.

Steps 13

Peel back the foil and add in Button Mushroom. Cover and cook for another 30 minutes, or until the beef is incredibly tender.

Steps 14

Serve and enjoy!